These Sourdough Discard Cinnamon Rolls are irresistibly soft, with a rich buttery flavor and a perfectly tender, melt-in-your-mouth texture. Ideal for breakfast or dessert, these cinnamon rolls are a delightful treat for any occasion.

FULL RECIPE:

Ingredients

Dough:

• 1 cup (240 ml) whole milk
• 4 cups (500 g) all-purpose flour, divided
• ½ cup (120 g) sourdough discard (unfed starter)
• 2 large eggs
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• ½ cup (113 g) unsalted butter, softened

Filling:

• ½ cup (113 g) unsalted butter, softened
• 1 cup (200 g) brown sugar, packed
• 2 tablespoons ground cinnamon

Icing:

• 1 cup (120 g) powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Directions

1. Prepare the Dough: In a small saucepan, heat the milk over medium heat until it reaches 180°F (82°C), just before boiling. In a separate bowl, mix ½ cup (65 g) of the flour with the hot milk until smooth, creating a tangzhong paste. Let it cool slightly. In a large mixing bowl, combine the tangzhong paste, sourdough discard, eggs, granulated sugar, salt, and remaining flour. Mix until a shaggy dough forms. Knead the dough on a floured surface or in a stand mixer with a dough hook attachment for about 10 minutes, until smooth and elastic. Gradually add the softened butter, a tablespoon at a time, ensuring each piece is fully incorporated before adding the next. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size.
2. Prepare the Filling: In a bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined.
3. Assemble the Rolls: On a floured surface, roll out the dough into a rectangle approximately 18×12 inches (45×30 cm). Evenly spread the cinnamon-sugar filling over the dough, leaving a small border around the edges. Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch (23×33 cm) baking pan. Cover the pan and let the rolls rise for another 1-2 hours, or until puffy.
4. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown. Remove from the oven and let them cool slightly.
5. Prepare the Icing: In a bowl, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth.
6. Serve:  Drizzle the icing over the warm cinnamon rolls. Serve immediately and enjoy!

Nutritional Information (per serving)

• Calories: 279
• Total Fat: 11 g
  • Saturated Fat: 7 g
• Cholesterol: 28 mg
• Sodium: 271 mg
• Total Carbohydrates: 43 g
  • Dietary Fiber: 1 g
  • Sugars: 20 g
• Protein: 3 g

What Makes Sourdough Discard Cinnamon Rolls Special?

Sourdough Discard Cinnamon Rolls are a unique and delicious way to use up excess sourdough discard while creating a soft, fluffy, and flavorful treat. Unlike traditional cinnamon rolls made with commercial yeast, these rolls benefit from the subtle tang of sourdough, which enhances their depth of flavor. The fermentation process in sourdough not only adds complexity but also improves digestibility and nutrient absorption, making these cinnamon rolls a healthier option compared to their conventional counterparts. One of the key advantages of using sourdough discard is its ability to create an incredibly tender dough. The natural acidity of the discard helps break down gluten, resulting in a texture that is soft yet slightly chewy. This makes sourdough cinnamon rolls an excellent choice for those who love classic cinnamon rolls but want to explore the benefits of natural fermentation.

The Science Behind Sourdough in Baking

Sourdough is a naturally fermented dough that contains wild yeast and lactic acid bacteria. When incorporated into baked goods, it not only provides a unique flavor profile but also extends shelf life. The natural acidity in sourdough slows down the staling process, ensuring that cinnamon rolls stay fresh for longer. Additionally, the fermentation process breaks down phytic acid, which can inhibit mineral absorption, making the nutrients in the flour more bioavailable. Another major benefit of using sourdough in baking is its impact on digestion. Because the fermentation process partially breaks down gluten, many people who have mild gluten sensitivities find sourdough-based baked goods easier to digest. While not completely gluten-free, sourdough cinnamon rolls offer a gentler alternative to traditional yeast-leavened versions.

Customizing Your Sourdough Cinnamon Rolls

One of the best aspects of making sourdough cinnamon rolls is their versatility. While the classic recipe includes a rich cinnamon-sugar filling and a simple icing, there are many ways to customize the rolls to suit different tastes. Here are a few ideas:

• Nutty Crunch: Add chopped pecans, walnuts, or almonds to the cinnamon-sugar filling for added texture and flavor.
• Fruit Infusion: Incorporate dried fruits like raisins, cranberries, or chopped dates for a natural sweetness.
• Chocolate Lover’s Delight: Sprinkle mini chocolate chips into the filling for a decadent twist.
• Spiced Up: Enhance the cinnamon filling with additional spices like cardamom, nutmeg, or cloves for a deeper flavor profile.
• Cream Cheese Icing: Instead of a simple powdered sugar glaze, whip up a rich cream cheese frosting for a tangy complement to the sweet rolls.

Tips for Perfect Sourdough Cinnamon Rolls

While making sourdough cinnamon rolls is a rewarding process, there are a few tips to ensure the best results:

1. Use an Active Sourdough Discard: Even though this recipe doesn’t require an active starter, using discard from a well-maintained starter will yield better flavor and texture.
2. Be Patient with Proofing: Sourdough dough typically takes longer to rise than yeast-based dough. Allow enough time for the rolls to double in size to achieve the perfect fluffiness.
3. Control the Temperature: If your kitchen is cold, place the dough in a slightly warm oven (turned off) or near a warm spot to help with proofing.
4. Even Filling Distribution: Spread the cinnamon-sugar mixture evenly over the dough to ensure every bite is packed with flavor.
5. Avoid Overbaking: Bake the rolls until they are just golden brown. Overbaking can lead to a dry texture instead of the desired soft and gooey consistency.

Storing and Reheating Sourdough Cinnamon Rolls

To keep cinnamon rolls fresh, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, refrigerate them for up to a week or freeze them for up to three months. To reheat, simply microwave individual rolls for about 15-20 seconds or warm them in a 300°F (150°C) oven for a few minutes. If freezing, consider freezing unbaked rolls in the pan. When ready to bake, allow them to thaw and rise before placing them in the oven. This is a great make-ahead option for special occasions or busy mornings.

Why You Should Try Sourdough Cinnamon Rolls

Sourdough discard cinnamon rolls are more than just a delicious treat—they represent a sustainable and mindful approach to baking. Instead of discarding excess sourdough starter, this recipe gives it a second life, reducing food waste and maximizing the benefits of natural fermentation. Whether you’re a seasoned sourdough baker or a beginner looking to experiment with discard recipes, these cinnamon rolls are an excellent way to explore the versatility of sourdough. Their rich flavor, tender texture, and customizable nature make them a standout choice for breakfast, brunch, or dessert.

Conclusion

Sourdough discard cinnamon rolls offer a delightful balance of sweetness and tanginess, with a melt-in-your-mouth texture that is simply irresistible. The use of sourdough discard not only adds depth of flavor but also contributes to better digestibility and longer shelf life. With endless customization options, this recipe allows bakers to get creative and tailor their rolls to their personal preferences.